Caramelized White Onion and Goat Cheese Tart
This tart is savory with a slight tang from the goat cheese and a deep, sweet richness from the caramelized onions. Perfect for entertaining or a special lunch.
Ingredients
FOR THE PASTRY
- 1 tablespoon olive oil (for greasing the pan)
- 1 sheet of puff pastry (store-bought or homemade)
FOR THE FILLING
- 2 tablespoons butter
- 1 tablespoons olive oil
- 3 large white onions, thinly sliced
- 1 teaspoon sugar (optional, to help with caramelization)
- ½ teaspoon each of salt and pepper, more if desired
- 2 tablespoons balsamic vinegar (optional, for extra flavor)
- 7 ounces (200g) goat cheese, crumbled
- ¼ cup fresh thyme (or 1 teaspoon dried thyme)
- 1 egg (for optional egg wash)
OPTIONAL GARNISHES
- A drizzle of honey for added sweetness
- A sprinkle of fresh arugula or baby greens for contrast
- A little extra thyme or rosemary for a fragrant touch
Instructions
- Preheat oven to 375°F.
- Grease a tart tin or baking dish with olive oil. Roll out puff pastry and line the tin, pressing it into the corners and edges. Trim any excess pastry around the edges.
- In a large pan, heat butter and olive oil over medium heat. Add sliced white onions, salt and pepper. Stir occasionally, cooking onions for about 15–20 minutes, until they soften and begin to caramelize. Add the sugar if you want extra sweetness. If onions begin to stick, add a small splash of water.
- Once the onions are golden and sweet, add balsamic vinegar and cook for another 2–3, minutes until it evaporates. Remove from heat and set aside.
- Spread caramelized onions evenly over prepared pastry. Crumble goat cheese over onions, then sprinkle fresh thyme on top. If you like, brush the edges of the pastry with a beaten egg to get a golden, glossy finish.
- Place tart in the oven and bake for 25–30 minutes, or until the pastry is golden brown and puffed up.
- Remove tart from the oven and let it cool for a few minutes. Slice and serve warm or at room temperature.
Notes
WINE PAIRING
The sweetness from the caramelized onions and the tangy creaminess of the goat cheese needs a wine that can balance both the sweetness and acidity.
A light-bodied Pinot Noir with soft tannins will complement the sweetness of the caramelized onions while balancing the richness of the goat cheese.
A crisp, dry Riesling will cut through the richness of the tart and the slight sweetness of the onions, offering a fresh contrast.
